Multidimensional analysis of the flavor characteristics of yellow peach at different ripening stages: Chemical composition profiling and sensory evaluation

已完结 10 由拉拉发布于 2026/8/4 9:33:35

DOI:10.1016/j.foodchem.2025.142772
作者：Huayu Liu , Minghao Zhang , Mingshen Su , Wenfang Zeng , Shouchuang Wang , Jihong Du , Huijuan Zhou , Xiaofeng Yang , Xianan Zhang , Xiongwei Li , Zhe
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：The flavor evolution of yellow peaches during ripening was investigated using a gas chromatography-mass spectrometer (GC–MS), metabolomics, and electronic sensoristic techniques. Of the 41 v

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